Thursday, June 24, 2010

What a Difference A Year Makes

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Photos by Chris (my son)
Bike Provided by Amanda (the bartender)
Mural Provided by Shepard Fairey

Friday, June 18, 2010


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Friday, June 18, 2010


Thank you for joining Arnold’s this weekend to enjoy an evening out and know you are gluten free. We have schooled each and every person in our kitchen to make sure your meal is just that, gluten free. No frying oils, knives, cutting board or grills, that have prepared your meal, contains gluten. Doing this menu made me have an awareness that was at times frustrating.

Nick Stafford's Hambleton Ales - A Pale lager style beer with an initial fullness complemented by a fruit character, dervived from East Kent Goldings and Continental Syrian hops, finishing with bitterness and citrus notes. Uniquely balanced and best served chilled 9.50
Red Bridge - Redbridge is a rich, medium-bodied lager brewed from sorghum for a well-balanced, moderately hopped taste. Crisp and sharp with a smooth finish. 4.00
Bard's Gold - Bard's is a medium bodied American style Lager with a malty sweet flavor. 4.00
SANGRIA… Our Sangria is made with red wine and triple sec with fruit juices. Many people believe the process of making the triple sec removes all traces of wheat. I do have a customer that has Celiacs and drinks my Sangria with no affects. 7.00 per glass.

All soups today are made gluten free. Please ask your server for today's soup choices.

FRIED GREEN TOMATOES… Green tomatoes dredged in black bean flour then in egg and then in spicy cornmeal, then fried. Served with a spicy horseradish cocktail dipping sauce. 7.95

EGGPLANT BASIL POLENTA… Grilled eggplant, diced tomatoes, fresh basil, garlic, balsamic marinated in olive oil. Served over grilled polenta and dusted with romano cheese. 7.95

STEAM MUSSELS… Prince Albert Island fresh mussels steamed in white wine and garlic sauce with diced tomatoes and onions. Finished with Romano cheese and crushed red peppers. 8.95

Comes with tossed salad or Italian Garlic Slaw and assorted breads

BEER BATTERED FISH… 8 ounce Atlantic cod fish dipped in a beer batter of white rice flour and *GF* beer. Deep fried until golden brown. Served with French fries, slaw, tartar sauce and homemade Catsup. 10.95

SHRIMP TACOS… Corn tortilla topped with shredded lettuce, topped with grilled colossal shrimp marinated in Cuban spices, hicama apple walnut slaw and then drizzled with cool lime sour cream. Served with Cuban black beans and brown rice. 13.95

STRIP STEAK… New York Strip steak grilled to your liking and topped with mushroom béarnaise. Served with garlic mashed potatoes and green beans. 19.95

ANCHO CILANTRO PESTO PASTA… Spicy sauce of smoked ancho peppers, corn, mushrooms, red onions and tomatoes. Served over pasta and sprinkled with smoked gouda cheese. 13.95 Add chicken, shrimp (2 big ones) or sausage for 2.00

Crème Burlee… Rich egg custard topped with caramelized sugar and whipped cream. 4.95
CHOCOLATE BUCKEYE CAKE… Chocolate layer cake layered with rich peanut butter frosting and dark chocolate ganache. 4.95
FRUIT COMPOTE WITH ICE CREAM… Mixed berries slow simmered in a rich stock and thickened with cornstarch. Served warm over ice cream with a sweet biscuit. 4.95

Thursday, June 17, 2010

Ancho NOT Anchovies

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I have this wonderful lunch dish that isn't selling very well (SUMMER ANCHO CILANTRO PESTO PASTA... Sauce of diced tomatoes, corn, onions and mushrooms marinated in a spicy cilantro ancho pesto. Served with linguine and grilled garlic bread ends.)

Anchos are a dried pablano pepper. Not an anchovy. I never thought anyone would think I was saying Anchovies. David Siders, from the library that everyone in the city knows, is vegetarian. I asked him if he had ate the Ancho dish yet. He says, "I don't eat anchovies". Really, this was funny to me. So I started asking other regular customers and sure enough, they thought they were anchovies.

I took this from if you care to read about an Ancho pepper.

A dried deep reddish brown chile pepper about 3 inches wide and 4 inches long with a sweet hot flavor. When fresh they are referred to as poblanos. Anchos are flat, wrinkled, and heart shaped. The ancho is the sweetest of the dried chiles; and is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales.

plural: ancho chile peppers

Season: available year-round

How to store: In airtight containers or freezer for up to 1 year.

How to prepare: For most recipes soak in hot water for 30 minutes to restore, before using.

Tuesday, June 15, 2010

A Storm, and Scrabble

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My great friend Amy and I got together on my deck for a game of Scrabble tonight. We had to move it inside once the storm started. Note in the picture that Amy almost blew away!

Thursday, June 10, 2010

This Week At Arnold's and Tee Shirt Winners!

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Tonight Dottie Warner and Ricky Nye in the Courtyard! Come wish Ricky Happy Birthday.
Friday at 6 we have the great tunes of Catfish Evans Group following by the Clazels Plus at 9pm

Saturday we get a treat by having the Cincinnati Dancing Pigs on stage the 2nd Saturday instead of the 1st!


Arnold’s Summer Lunch Menu is up and running. Please check it out at

Next weekend don’t forget about our monthly photo show on the second floor by Club Blatz.

Join us next weekend for our “Gluten Free” Weekend. Even if you are not gluten free you will love these specials, beers and desserts. I am very excited to present this weekend since recently my niece went on a gluten free diet.

I have some winners this week. 5 people will be awarded Arnold’s Tee Shirts. The winners may pick them up at the bar. The winners are…

Tara Mullins
Bob Bloom
Lettie Van Hermet
Patrice McNicholas

You have 1 week from today to pick up your prize at the bar. That will be 6/17/10

Thanks Everyone and Hope To See You Soon,
Ronda Androski/Proprietor

Monday, June 7, 2010

Summer Lunch Menu 2010

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A copy of this is also at the top of the page but I thought it might be good to also put it here.


SUMMER ANCHO CILANTRO PESTO PASTA... Sauce of diced tomatoes, corn, onions and mushrooms marinated in a spicy cilantro ancho pesto. Served with linguine and grilled garlic bread ends.
JOES SOUTHERN FRIED CHICKEN... Boneless breast of chicken marinated in buttermilk and hot sauce. Cut into strips and tossed with seasoned flour. Served with Joes pineapple chipolte bbq sauce, and french fries.
SPAGHETTI CASSEROLE... Spaghetti, ground beef, onions and red sauce topped with provolone, mozzarella, romano and parmesan then baked until golden brown. Served with grilled garlic bread ends.
BLACKENED TILAPIA… Tilapia fillet coated in Arnold’s homemade blackening seasonings and skillet fried. Served with black beans, rice, salsa and chips.
BLACK BEANS AND RICE... Spicy black beans, brown rice, salsa, cheddar cheese and corn chipS. Add .50 for sour cream.

TACOS (TWO Soft Shell Tacos)
FISH TACOS... Spicy slaw, blackened tilapia, smoked gouda and cool lime sour cream sauce.
CUBAN PORK TACOS... Slow simmered pulled pork spiced with Cuban seasonings. Served over spicy slaw. Topped with corn salsa and cool lime sour cream sauce.
VEGGIE TACOS... Okay follow me here. Spicy slaw, tomato slice, red onion slice, sprouts, mushrooms, smashed garlic cucumber chick peas, pickled watermelon and cilantro lime sour cream. This is so yummy!

Chicken, Pork, Beef or Black Beans fill this burrito with shredded lettuce, salsa, cheddar cheese and rice. Black bean and meat combo no charge. Add sour cream for .50

All grilled cheese are served with a cup of tomato basil soup. The regular sandwich starts with mozzarella and provolone cheeses melted on a crispy Italian loaf. Allow 10 extra minutes and .50 charge for bread substitutions. $1.00 charge for soup substitutions. Spice it up by ordering your cheese sandwich –
Hugo's Way... Add Swiss cheese and a deep Stout Beer Mushroom sauce.
Shana's Way... Add Feta cheese, red onions and ranch dressing.
BT Way... Add Pepperwood bacon and diced tomato.

Burgers are 1/3 # and char grilled. Served on a char grilled bakery bun with mayo, lettuce and onions. Tomato available upon request at no charge. Served with a side of fries.
Hugo's Way... Add Swiss cheese and a deep Stout Beer Mushroom sauce
Shana's Way... Feta cheese, red onions and ranch dressing.
Keith’s Way… bacon, cheddar and bbq sauce




HOT BROWN...This is a lunch portion. Meaning it is about 2/3 the size of our dinner Hot Brown, which is still really big. All hot browns start with a grilled hoagy bun topped with french fries, inhouse oven baked turkey, Joe’s homemade cheese sauce and pepperwood bacon. Grilled tomato available upon request.

MUFFALATA...Served on a grilled bun. Garlic olive relish, lettuce, red onion, tomato, salami, cappacola and provolone cheese. Served with Arnold’s delicious potato salad.
HAM & CHEESE... Served on a hoagie bun with Swiss, lettuce, red onion and horseradish sauce. Garnished with potato salad.
Salads come over leafy greens or pasta. You can also get 1/2 & 1/2. Homemade dressing are ranch, red wine vinaigrette, sweet and spicy, fiery lo cal lime and cilantro, cajun ranch, Dijon Balsamic and bleu cheese.
JULIENNE SALAD... 1 ounce each of ham, turkey, Swiss and cheddar
GREEK… Olives, Feta, Red Onion
PASTA SALAD… this is premade so you don’t have to make any decisions! Pasta, carrots, red onions, broccoli, craisins, fresh herbs, garlic, cracked red pepper, lemon and olive oil tossed together. Topped with crushed walnuts and smoked Gouda cheese. Other vegetables may be added per market price.
Fries... 1.50 Italian Slaw... 1.50 Creamy Cole Slaw... 1.50 Potato Salad... 1.50 add pesto... .75
Add Chicken ...2.00 Add Bacon... 2.0 Small tossed with entree ... 2.00 Sour Cream OR Avocados... 50

Greek Spaghetti... Olives, bacon, tomato, mushrooms, onions and green peppers sauteed in Arnold's garlic sauce. Served over pasta and dusted with romano cheese. Also just bacon, just olives and bacon (both) or plain sauce.
TAB SALAD… Turkey, bacon, avacado served chilled over leafy greens or pasta or both!
Thursday Special... Turkey, stuffing, mashed potatoes, green beans, gravy, more gravy, cranberry sauce and bread.
Friday Special... Fried or baked cod served with mac & cheese, cole slaw and homemade tartar sauce.

Things Everyone Should Know!
Parties of 5 or more a 20 % gratuity will be added to your check.
Please flag us down if your food has not arrived in 10 minutes.
Serving raw food products could result in health issues or serious illnesses.
We do not put lemon in your water unless you ask for them.
If you would like a copy of our history please ask your server to provide you with one.
Dinner menu available upon request
Free refills on Sodas, Ice Tea and Coffee but not lemonade.
ARNOLD’S BAR AND GRILL 210 E. 8TH ST. 513-421-6234

Sunday, June 6, 2010

Weird Onion

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While prepping for the new summer lunch menu (starting tomorrow) I cut into this onion. I have never seen an onion with 2 cores and I have cut pretty many onions in my life! Has anyone else ever seen such a thing?

Saturday, June 5, 2010

Dear Polly Campbell...

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Dear Polly Campbell,

This is an open letter to Polly Campbell, Food Writer for the Cincinnati Enquirer.

Please do not say one nice thing about Arnold’s. Ever.

Today, upon reading a news item about cupcakes (not a review), from your blog, (Campbell's Scoop) I started reading the comments. I read all seven comments and then read them again. What on earth happened there? Did the whole city of Cincinnati take a nasty pill and seven of them posted on this blog post? My goodness, I can’t even remember when Virginia Bakery was open. I loved Virginia Bakery and Arnold’s used Virginia Bakery but it is gone. GONE.
So what and who cares if cupcakes are not going to be in style 2 years from now. People can’t live without them right now. Everyone on the planet has to eat cupcakes right now. You didn’t hear naysayer’s when no one could live without…
The shaker for Jell-O Pudding
The “Hot stays Hot, Cool stays Cool” McD’s Container
Diet Tab (my personal favorite in the 70’s)
Gourmet Jelly Beans
Earth Shoes
Elephant Pants

Really posters on that one post, it was that, a post for a company that has done well enough to be on national TV. A bit of good feeling local news.

People that own their own business try hard, really really hard to be the best they can be. Some don’t get it right. I myself don’t always get it right, but I always try. When owners read just out and out nasty things people say to just be hurtful it works, you hurt our feelings because we are people that care about our business. 1000 people might like/love my fried green tomatoes but one person writing something nasty about them on the internet still hurts my feelings.

I understand everyone has a right to their opinion, but it is just that, an opinion. I love the phrase, "If you don't have nothing nice to say don't say anything".

Polly Campbell if you read this, know I was just joking about you never writing about Arnold’s again. I have a new lunch menu coming out this Monday and will be pimping it to all the local media.

Ronda Androski/Proprietor
Arnold's Bar and Grill

Friday, June 4, 2010

This Week At Arnold's

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Hi Everyone,
Sorry for the delay in sending emails. I have been in an internet funk this week. But, fear not, here is the latest news at Arnold’s.

Please remember the Fringe Festival and The Shakespeare Company this month. We will be proving the food for Fringes After Party on June 12th at The Know Theatre.

Friday’s music 6 - 8 pm is 46 Long playing awesome Blues
Friday’s music starting at 9p, features the great sounds of Beau Alquzola Band

Saturday’s music is the Tadcasters. They are awesome and please come hear them, starting at 9pm.
Cincinnati Dancing Pigs will be a week behind with great sounds next Saturday.

Tuesday is music from Todd Hepburn. Hear his great talents along with his Zany personality. It makes for a truly enjoyable evening.

Wednesday night we are excited to bring to stage at 8pm The Skallywags

Thursday starting at 7:30 pm is the sweet sounds of Dottie Warner and Ricky Nye

More on the Gluten Free special weekend (June 18 & 19) next week.

Thanks Everyone. Hope to see you soon!

Ronda Androski/Proprietor